S’mores have to be one of my favorite foods, so what better than a S’mores cupcake! I saw this recipe when Chrissy Teigen posted it on Instagram… I knew I had to try it! These are chocolatey and delicious, and are the perfect summer dessert.
1 cup Graham Cracker Crumbs (9 crackers)
1 cup Flour
1 1/2 tsp Baking Powder
1/2 tsp Salt
1/2 cup Unsalted Butter (room temp)
3/4 cup Sugar
1 tsp Vanilla Extract
3/4 cup Whole Milk
1 cup Mini Chocolate Chips
1/2 cup Heavy Cream
6 oz Milk Chocolate, Chopped
12 large Marshmallows
Preheat the oven to 350°F. In a smaller bowl, combine the graham cracker crumbs, flour, baking powder, and salt. Then, in a larger bowl, beat the butter and sugar with a hand mixer until the mixture is light and fluffy. Mix in one egg at a time, then the vanilla. Add in 1/3 of the dry ingredients, and combine on low speed. Then, add half of the milk. Repeat with the dry mixture, milk, then the final bit of dry – stop mixing when it is just combined. Fold in the mini chocolate chips. In a cupcake pan, add in liners and fill each cup about 3/4 of the way full. Bake for roughly 20-25 minutes, until completely baked. Test with a tooth pick just to be sure!
Once the cupcakes are completely cool, bring the cream to a boil in a small pot. Remove it from the heat, and add in the milk chocolate until it is complete mixed. Carefully dip the cupcake tops into the chocolate mixture and set back out to cool. Finally, I happened to have mini marshmallows around, and literally had to take a lighter to torch the tops – NOT RECOMMENDED! Instead, place the large marshmallows on parchment paper, about 2-3 inches apart. Bake at 350 until they are golden (or broil), and then carefully add to the top of the cupcake. Enjoy!